The New century cook book

Fourteen pounds of Concord grapes, four pounds of granulated sugar, three pints of water. Wash and stem the grapes, place in the kettle with one pint of the water, treat as for jelly, and press through a jelly bag. Add to this juice four pounds of sugar and the remaining two pints of water, and let all boil five minutes, then bottle and seal. Put the corks in boiling water and allow them to soften before using; also heat bottles, sealing carefully, to prevent fermentation. Serve in glasses with cracked ice. S. M. Slocum. Grape Sweet Wine. Ten pounds ripe grapes, three pounds sugar. Add water enough to cover and cook until soft; strain through a jelly bag; cook slowly twenty minutes; can or bottle tight. Mrs. Anna David. Grape Juice. Pick over and wash the fruit, cook as for jelly, strain through a jelly bag, do not squeeze, only drip. Boil the juice moderately for half an hour, then measure and add one pound sugar to two quarts juice, let it come to the boil after adding sugar, bottle and seal thoroughly. Mrs. J. R. Patterson. New Century Cook Book. Grape Juice. Stem and wash Concord grapes and nearly cover with water, boil slowly till skins and pulp are separated and pulp broken. Drain in jelly-bag over night in a cool place. Next morning add to each quart of juice one pint of water and one-half pint of sugar. Boil for a few minutes till sugar is dissolved and seal while hot in jars or bottles. If preferred the water can be added just before using. Raspberry Vinegar. Cover the berries with pure cider vinegar, in a jar or earthen dish, let them stand twenty-four hours, strain and pour this liquor over more fresh berries, let this stand twenty-four hours, strain again and add one pound of sugar to each pint of juice, boil twenty minutes, skimming well, bottle when cold. Can use other fruit, grapes or blackberries are good. Mrs. Watson. Grape Juice. Remove the grapes from the stems, wash and stew with a little water until very juicy. Strain through a flannel cloth, and use only the liquid that flows through freely. Heat the juice to boiling, and boil about five minutes. Then add to each quart of .juice a good cup of sugar. As soon as it comes to a full boil fill heated fruit jars or bottles, sealing closely. When serving use as much water as juice and serve with chopped ice. Mrs. J. W. Nicholson. Cream Nectar. Boil together ten minutes one quart each water and granulated sugar. When cool, add two ounces tartaric acid dissolved in four tablespoons cold water and the white of an egg beaten with tablespoon warm water. Break thoroughly, but do not beat light, stir well, pass through a strainer. Divide into as many portions as you wish flavors; flavor to taste; bottle. Keep in a cool place. Put two tablespoons in a glass half filled with ice water or cold water, stir in baking soda size of a large pea until it foams. Ice cream may be added, sherbets or fruit juice, when making the drink. Chocolate syrup is delicious; add two tablespoons to a glass with the above. Mrs. R. A. Lonsdale. New Century Cook Book. MEMORANDA Household and Other Hints, I^H"-' To Preserve a Husband.